Description
Layers of crisp oat cookies cradle a tangy Greek yogurt filling swirled with honey and vanilla. Frozen to just the right chill, each bite balances chewy, creamy, and chocolaty textures for a guilt-free treat.
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 2 tablespoons coconut oil melted
- 1 tablespoon honey
- 1 egg white
- 1/4 teaspoon baking powder
- pinch salt
- 2 tablespoons dark chocolate chips
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl combine rolled oats, almond flour, baking powder, salt, and dark chocolate chips.
- In a separate bowl whisk melted coconut oil, honey, and egg white until smooth.
- Pour wet ingredients into dry ingredients and stir until a dough forms.
- Drop tablespoon-sized portions of dough onto the baking sheet and gently flatten each into a 2-inch round.
- Bake for 10 to 12 minutes or until edges are lightly golden, then cool completely on a wire rack.
- While cookies cool, mix Greek yogurt with honey and vanilla extract in a bowl until well combined.
- Place a tablespoon of yogurt filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
- Arrange assembled sandwiches on a tray and freeze for at least 2 hours before serving.
Notes
- Cookies can be swapped for store-bought whole grain or oat cookies to save time.
- Stir in fresh fruit puree or finely chopped berries into the yogurt for a fruity twist.
- For a dairy-free version use plant-based yogurt and replace the egg white with a flax egg.
- Store sandwiches in an airtight container in the freezer for up to one week.